Association and expression study of PCYOX1 Gene with flavor odor in Indonesian sheep

Abstract

Sheep meat is experiencing increasing global demand, making product quality enhancements through flavors or odors essential. The PCYOX1 gene and its role in the development of sheep meat sensory characteristics of flavors and odor have been identified. Therefore, the objectives of this study were to analyze species polymorphisms of the PCYOX1 gene and their relationships with flavor and odor traits in sheep. A total of 85 rams ranging from 10 to 12 months from Javanese Thin-Tailed Sheep (JTTS) and Jonggol Sheep (JS) were utilized. The species of the PCYOX1 gene were analyzed using the Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) technique. The relationship of phenotypes of flavor & odor by gene polymorphisms with the general linear model (GLM). The results showed a single nucleotide polymorphism (SNP) variation g.37912033 G>A occurring with genotypes AA, AG, and GG. The study of associations demonstrated a significant (P < 0.05) relationship between SNP of the PCYOX1 gene with odor-flavor compounds involving 4-methyl-octanoic acid (MOA) & 4-methyl-nonanoic acid (MNA). Results indicated the AG genotype was associated with lower flavor odor intensity compared to genotypes AA and GG. The results indicated that PCYOX1 might be a potential candidate for breeding sheep with better flavor and odor, which could probably increase their quality as well as economic value in the meat trade.